Ambassadeurs Cookbook- Flavors of Greece

Ingredients:

For the tagliata

• 300 gr black pork loin
• 1 clove of garlic
• 2-3 sprigs of fresh thyme
• olive oil
• salt and pepper

For the risotto

• 100 gr arborio rice
• 1 white onion finely cut
• 500 ml chicken stock
• 30 ml white wine
• olive oil
• 30 gr fresh butter
• 50 gr grated Grana Padano

For the sweet potato chips

• 1 small sweet potato sliced very thin
• frying oil
• salt

For the mushroom

• 1 king oyster mushroom
• melted butter
• salt and pepper

Cooking instructions:

First,cut the sweet potato in slices,put the slices in a bowl with frozen water and store in the refrigerator.

Right before we serve the dish,strain them and fry them on hot oil until they become crispy.Dry and season properly.

We can marinate the pork loin before cooking for a few hours,adding garlic,thyme,pepper and olive oil.

Heat a big pan or grill and cook the meat for 2-3′ for each side.Then put it in a preheated oven (150 )until you have an internal temperature of 72 degrees.Rest the meat and before we serve slice it and season with salt and pepper.

For the risotto,use a saucepan, pour a few drops of olive oil & cook the onion and rice for 4-5′.Pour the white wine,let it evaporate and then add the stock gradually, until the rice is cooked.Remove from the fire,add the butter and cheese,mixing gently and season with salt and pepper.

Before we serve, cut the mushroom in half and cook in a small pan adding butter for 2-3′ for each side.

Serving with the risotto below,then we add the sliced meat and then we garnish with mushroom,chips and fresh herbs.